marathi recipes | collection of 40+ best maharashtrian recipes
Maharashtra is a state in the western part of India. Apart from having the largest economy in the country and being the home to the Bollywood industry, Maharashtra is known for its rich cultural heritage and diverse cuisine. In general, the Marathi cuisine is more austere that others. The principle of eating simple yet nourishing food is what defines the Marathi jevan recipes. Some of these marathi recipes on here have a YouTube video as well.
Marathi food does have certain elaborate and mouthwatering recipes that are fit for special occasions. The Maharashtrian cuisine has both mild and spicy preparations. The desserts are very unique and decadent too. The Maharashtrian recipes for diwali are very popular outside Maharashtra.
Most Marathi folks prefer to use groundnut oil for their cooking because of its beautiful, nutty flavor. It is also used to pour over chutneys, crumbled roasted papad, pithla, etc. Ghee is another fat that’s used for both cooking and drizzling over certain food after they are served, such as khichdi and varan-bhaat.
maharashtrian garam masala
Every Maharashtrian household has their own blend of garam masala. These are heirloom spice blends that passed down through several generations. The ingredients and heat levels of these garam masalas vary from one region to another. Khandeshi masala, goda masala, kala masala, kolhapuri masala, etc., are some examples of popular spice blends.
khobra, til, grundnuts – the maharashtrian essentials
A lot of recipes of maharashtrian food call for dried coconut or khobra. Sesame seeds and peanuts are used to thicken the broth or rassa and to add texture to dry vegetable curries. Dry-fruits like cashews, almonds, and raisins are used generously when making Marathi sweet dishes such as sheera, shrikhand, ladoo.
rice varieties used in maharashtrian cooking
Varan bhaat or dal rice is an important part of the meal in many Marathi families. Some of them make varan bhaat everyday. Indrayani rice is the first choice of most Maharashtrians because it’s extremely fragrant, soft, a little bit sticky variety of rice. It pairs perfectly with dal topped with a dollop of ghee/toop. Indrayani is preferred for making plain khichdi as well.
For recipes like masale bhaat and masala khichdi, short grained aged rice like kali moonch is preferred. Some folks like to use basmati instead. Narali bhat is a sweet rice recipe made with ambe mohar rice.
grains to make flatbreads
Wheat roti and poori is a standard norm in urban Maharashtrian households. The folks in the country side prefer bhakri, a flatbread made with jowar or bajra flour.
The Maharashtrian recipes that personally know how to cook are inspired mostly from the Khandesh region. This collection of Maharashtrian recipes has simple vegetarian dishes ideal for everyday cooking, some non vegetarian preparations that you can try over the weekend, and some really indulgent desserts.
meat, poultry, and seafood
Most Maharashtrian recipes are mainly vegetarian. The use of meat and poultry had been minimal. However, the scenario has changed a lot in the last few years. Mutton or goat meat, chicken, and eggs are a part of the traditional Marathi cuisine. Fishes like surmai, rawas, bangda, bombil, and pomfret all an all-time favorite. Some communities love clams, prawns, crabs a lot and make them at home on a regular basis.
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Let’s take a look at some of the most rustic and humble, yet soul-satisfying Maharashtrian recipes.
maharashtrian recipes with step by step pictures
Believe it or not, the shev bhaji that is an ultimate treat for the people who love spicy food and it gets ready in less half an hour. Made with khandeshi garam masala, it has a nice thick curry that tastes so good with bajri bhakri and rice. A squeeze of lime takes the taste factor to a whole new level. The texture of the lal teekha sev is so desirable as it absorbs all the flavours of the curry yet holds its shape. This is something you must try if you are new to Maharashtrian recipes.
Bharli vangi is a Maharashtrian classic. It is a hearty, spicy curry of stuffed eggplants. There are many ways to make bharli vangi stuffing. Mine has a little bit of roasted groundnuts, dried coconut (khobra), and sesame (til). I have used Ambari kanda lasun masala by Pravin brand. You can find other locals brands of Kanda Lasun Masala in your city and a lot of them are usually good. Bharli vangi is on the heavier side because a lot of oil and spices goes into making it. So it is made once a month at my place.
Bharli karli means stuffed karela or bitter gourd. This one has a sweet and sour taste from the jaggery and tamarind. Any guesses what the stuffing is made of? A simple mixture made from ginger, ground cumin and coriander, red chili, roasted groundnuts, dried coconut, and salt. Easy peasy! The karela is soaked in salt water for a couple of hours to reduce its bitterness. It is then pressure-cooked just until it softens a bit. Then the karela is stuffed and sauteed along with tamarind pulp, jaggery, and some stuffing sprinkled over it.
Like most other recipes, dadpe pohe has many versions. Every region of Maharashtra has a different way of preparing it. The recipes are fairly similar with a few ingredients being different. This version is from Sangli, a place that lies in the Maharashtra-Karnataka border. Hence, the food of Sangli region is influenced by both Maharashtrian and Karnataki cuisines. This is is by far my favorite version of Dadpe Pohe. A very unique recipe I got from my Mum-in-Law’s friend whose native is Sangli, you will not find anything like it on the internet.
Kanda batata poha, as the name suggests has generous amounts of both onions and potatoes. Poha means flattened rice or rice flakes, the same thing that’s used to make dadpe pohe. Kanda batata poha is a staple breakfast item and usually served with tea. It is very filling, easy to make, and a favorite of the entire family. I sometimes make kanda batata poha for dinner as well when I run out of ideas. It never gets boring.
Kanda bhaji is a snack that’s quintessential to the Marathi cuisine. My version is also known as khekda bhaji because the pakodas look like miniature crabs. The recipe uses plenty of onions but minimal besan/chickpea flour. For making the kanda bhaji extra crispy, cornstarch work wonders. I guarantee these onion pakodas will make your tea time very enjoyable.
Masala bhaat or masale bhat is a Maharashtrian wedding delight. A wedding meal is just incomplete without a generous serving of masale bhaat drizzled with pure desi ghee with kurdai and papad on the side. A healthy and wholesome one pot meal, masale bhaat is made using goda masala. Goda masala has a sweetish aroma and it’s not too hot. The mixed vegetables that are deep-fried and marinated in yogurt, and the cashews set this dish apart from the mainstream Maharashtrian recipes. This is an authentic recipe of masala bhaat prepared in Brahmin households.
Another staple for dinner at my place is the khandeshi masala khichdi and we make it at least twice a week. This is one of the most mouthwatering Maharashtrian rice recipes you will ever come across. Made with lots of onions, plenty of garlic, and a little bit of dried coconut, the khandeshi masala khichdi requires only a handful of ingredients. The toor dal and rice combination is so comforting as it is. Adding some spice to it makes it even more enjoyable. I like to serve masala khichdi with kadhi, ghee, and papad on the side.
9. kadhi (कढ़ी)
Kadhi-khichdi is one of the favorite combinations of the two Maharashtrian recipes. The kadhi is made without turmeric, hence it is white in color. It is slightly sweet and cuts the heat from the khichdi. The curd in the kadhi has a soothing effects and that’s why it is a must to make kadhi with masala khichdi.
Like I said, most marathi recipes are vegetarian. The Maharashtrians love their vegetables and they know just how to transform a simple veggie into a healthy sabzi or bhaji. Cluster beans or gawar is a much-loved vegetable and it is prepared as a stir-fry as well as like a curry. This one is the stir-fry version. It is made with basic spices like whole cumin, mustard seeds, red chili powder, turmeric, and salt. That’s it! The groundnut oil is very essential for this recipe so try not to replace it with any other oil.
The black urad dal is called masalyachi dal or urid dal chi aamti. It has exactly the same base as shev bhaji. Split black gram and split bengal gram are used 4:1. Urad dal pairs well with soft Indrayani rice, bhakri, as well as roti. You can adjust the spices to suit your taste. But do not use them very sparingly because the aamti is supposed to be hot and spicy.
Farasbi chi bhaji is also known as beans chi bhaji. It is made from French beans and it’s quite similar to the South-Indian beans poriyal except that it calls for groundnuts instead of fresh coconut. This one tastes good even after cooling down so you can pack it with roti for lunchbox or tiffin. A very healthy recipe, beans chi bhaji tastes exceptionally good with varan bhaat.
The saoji cuisine has its origin in the Nagpur region of Maharashtra. Known for its robust flavours, liberal use of spices and oil, the saoji food is a must-try if you want to experience the diversity of the Maharashtrian recipes. Make this saoji anda curry so that it gets a rightful place on your dinner table as it blows your mind. Dunk the morsels of bhakri is that curry or pour it over the rice, saoji egg curry has a full-bodied flavour because of the freshly ground masala.
A khandeshi specialty, this vangyache bharit is something you won’t see anywhere else. Made without and red chili or turmeric, this Maharashtrian style baingan ka bharta gets its beautiful color from spring onion greens. It has such a distinctive smokiness from roasting the eggplants, chilies, and garlic on hot coals. But since it is not feasible to cook on coals in an apartment, we roast it on stove top. It is still made the traditional way in villages on coals even today. Vangyache bharit calls for just a handful of ingredients and tastes spectacular with bhakri; such a rustic combination.
Kurdai are sun-dried string hopper made from fermented wheat extract. They are supposed to be fried and has as a snack or munchies with the meals. Kurdai can also be used to whip up a quick side dish for roti when you run out of vegetables or cannot think of anything else to make. It saves you so much time. Plus, its delicious. It’s not very common among all the communities in Maharashtra, but still it is a part of the traditional Maharashtrian recipes.
The Maharashtrian tomato chutney is a very tangy preparation that is served with roti. Fresh, ripe tomatoes are soaked in hot water for a few minutes, peeled, and chopped. They are added to a tempering of groundnut oil, cumin, mustard seeds, and asafetida along with onions, garlic, and green chilies. Basic spices like turmeric and byadgi red chili lend it a simple flavour. For seasining, you only need salt an jaggery. Mildly spicy, sweetish, and tangy, tomato chutney is a hot favorite of most marathi people.
This is hand down the best peanut chutney you will ever have. Pounded by hand in a stone mortar and pestle, the shendana chutney is known as shenga chutney is Solapur region. It has garlic, cumin, whole red chilies, and salt. Simple as that. But the taste is so intense because of pounding the ingredients instead of grinding them. Also, the texture is a bit chunky because the peanuts have released some of the oil. Time consuming, yes. But you won’t regret making this solapuri shenga chutney the traditional way.
Ghevda, also known as val papdi is a vegetable that is popular in Maharashtrian homes. This one is prepared just like the stir-fried gavarichi bhaji. The ghevda is boiled until tender and then tossed into the tempering of cumin, mustard, and asafetida/hing, and finally seasoned with red chili, turmeric, and salt. For best taste, make this val papdi chi bhaji using peanut oil.
A simple stir-fried okra recipe with flavours of garlic, this bhendi chi bhaji has a little bit crispy texture. Serve this one hot before it loses it’s crispiness. Bhendi chi bhaji pairs well with roti and varan-bhaat.
The simple khichdi recipe is prepared from rice and toor dal/yellow pigeon pea lentil. It is seasoned with just salt, turmeric, and asafetida/hing. Now hing is very important for this khichdi recipe. The tempering or tadka is poured over the khichdi once you serve it in your plate.
The tempering or tadka can be prepared two ways. One of it has slit green chilies in it. The other kind has byadgi red chili powder. You can use the regular one if you don’t have byadgi.
A cross between the cuisines of Karnataka and Maharashtra, the curd rice recipe is very a healthy recipes. It makes for a light meal and the curd in it makes it easy to digest. People love to have curd rice for lunch during summers. It is a good choice of meal for kids as well.
Prawns biryani or kolambi bhaat is an absolute treat for seafood lovers. Don’t have a lot of time or energy to make a biryani? This one is for you! Easy one-pot prawns biryani made with khandeshi garam masala. No need to slog in the kitchen to hours to dish out that perfect biryani. This recipe is a savior! Just a few ingredients that are easily available in your kitchen, a few spoonfuls of khandeshi garam masala, some fresh prawns and basmati rice; that’s all you need.
The fresh aroma of prawns and mint is hard to resist. The preparation is minimal and the results are outstanding. Since it is a biryani recipe, basmati rice is a must.
Bhindi is loved by kids and grown-ups alike. Make a delicious bhindi sabzi with peanuts that keeps on tasting good after for several hours. Personally, I love it for packing it in lunchbox.
Zesty, spicy, and comforting – that how I define a platter of zhanzhanit chicken rassa, rice, and roti. Same gravy base as the sev bhaji and urad dal aamti, the flavour of the chicken broth makes a huge difference in the taste. When making chicken rassa, you need to add more masala and oil that usual to get that tarri, the oil that floats on top of the curry and worth its weight in gold.
Mumbai is known for its affordable, filling, and comforting street food. Foodies across the country and the world come here to experience the marathi recipes like vada pav, pav bhaji, chaat, and fusion foods. Vada pav is something you can easily make at home. For me, it just brings back so many memories.
Vada pav has a spicy potato patty that’s dunked in chickpea batter and deep fried. It is then packed between a pav or a dinner roll. Some places also stuff the pav with different kind of chutneys such as sweet tamarind chutney or dry coconut-garlic chutney.
Pav bhaji needs absolutely no introduction. The idea of a buttery, spicy, fragrant curry made from mashed vegetables to dunk your pav in is just so tempting. It’s hard to resist a platter of nicely made marathi recipe of pav bhaji. It is mandatory to have an extra dollop of butter on the pav bhaji and some onions and lemons on the side.
Kobichi bhaji is a simple cabbage sabzi. It has sauteed cabbage further stir-fried with besan or chickpea flour. This is an extremely satisfying sabzi. With dal rice, kobichi bhaji makes for such a comfort food.
Thecha is an accompaniment for meals. It is made by pounding roasted green chilies and garlic in a mortar and pestle. Thecha gets its name from the process of pounding, called ‘thechne‘. If you don’t have mortar and pestle, you may make it in grinder. The taste will vary a bit because the chilies and garlic will get chopped and not crushed. It will taste good, nevertheless. There are many variations of thecha. This one has roasted groundnuts in it.
Ambat-god means sour and sweet. The ambat-god thecha is not very hot. It has a very distinct tang from the tamarind and jaggery. This is a very unique recipe of thecha, and also an heirloom recipe. So you won’t find it anywhere else on the internet. You should definitely make this one of you like to try new food textures and flavour combinations.
Although mirch ke pakode is enjoyed throughout the country, you will find this specific version in Maharashtra. Banana peppers are moderately spicy and an ideal choice for making mairchi bajji. You won’t turn into a fire-breating dragon upon eating this mirchi bajji, I promise. The pakoda is lightly stuffed with onions and peanut chutney after it is fried, so it gets that extra crunch and nutty flavour. I like to serve mirchi bajji with sweet imli chatni.
Turai or dodka is called ridge gourd in English. It has a subtle flavour of it’s own and you won’t need many other things to make a good turai chi bhaji. This is a rassa bhaji, meaning a curry with broth-like consistency. The broth is made with onions, tomatoes, and peanuts with soft, melt-in-mouth bits of turai simmered in it.
Your visit to Mumbai is incomplete with out trying the Mumbai masala toast sandwich. This is a wildly popular street food that you will find everywhere. The street side sandwich places make the best masala toast in their handheld toaster. Loaded with spicy mashed potato, lots of vegetables and oodles of cheese, the masala toast is a lifesaver when you need a break from the regular food but still want to eat considerably healthy.
This is like the mirchi ka salan but the marathi version of it. Banana peppers are ideal for making mirchi chi bhajji as they won’t make the curry too hot. Ideally made with peanut oil, the curry is thicken with ground roasted peanuts. It has only a few things like cumin, garlic, turmeric, lemon juice, and salt. You can make it with rice or roti for a quick lunch on a bust afternoon.
Another staple from the marathi breakfast menu, sabudana khichdi is also enjoyed across several other states of India. Sabudana is called sago pearls or tapioca balls in English. The sabudana is soaked for 12-24 hours until it’s soft and fluffy. A simple tempering of just cumin and green chilies is made, then toss in the cubed potatoes and fry them until soft. In goes the sabudana with lots of roasted ground peanuts, salt, sugar, fresh coriander, and lemon juice. Sabudana is the way to go if you want to make quick Maharashtrian recipes for breakfast.
This one is a highly requested maharashtrian recipes and it’s hard to find a real, authentic recipe of khandeshi garam masala. So here is an heirloom recipe that you will absolutely love. You have already seen how versatile it and you can make curries, khichdi, biryani using the khandeshi garam masala. We make a big batch that lasts through the entire year.
Surmai tawa fry is an appetizer that you will realize is one of the very popular Maharashtrian recipes when you visit seafood restaurants in Maharashtra. Chunky slices of the king mackerel fish are coated with a light marinade and then with rava/semolina. They are then shallow fried until the semolina layers becomes crispy. Usually, the maharashtrian surmai tawa fry is cooked in sunflower oil. Personally, I like to use mustard oil with fish, The choice of cooking oil is totally up to you.
Another favorite from the streets of Mumbai, masala pav is a quick fix for small hunger during the evenings. This is a simplified version of pav bhaji. It has most of the ingredients similar to that of the pav bhaji but involves less effort to make it. The masala is made from onions, tomatoes, ginger and garlic. It is seasoned with the pav bhaji masala, red chili, turmeric, salt. And the capsicum is the main ingredient here. The pav are then rolled around in the masla right on the griddle itself before serving. Garnishing with cheese is optional.
Kokum sherbet is a maharastrian drink without which our summers are incomplete. It has a very cooking and soothing effect on the body. Roasted cumin and black salt have a dominating flavour, which compliments the tartness of the kokum and sweetness of the sugar just perfectly. You can make a big batch of the kokum sherbet concentrate to last through the entire summer. Just add some of it to a glass of chilled water, stir, and enjoy thos delicious drink anytime.
The shrikhand is a sweet recipe from the Indian state of Maharashtra. Festivals such Gudi Padwa and Dussehra as call for a special menu. The food items vary somewhat from one family to another. But the sweets are fairly common. Shrikhand is always a part of the festive lunch platter in Maharashtrian homes. It is usually served with poori, which is a fried flatbread made from wholewheat. Shrikhand is also enjoyed on its own after the meals as a dessert.
Shrikhand is an Indian version of froyo. Made from hung curd, shrikhand is creamy, and has prominent flavours of nutmeg and green cardamoms. My version of shrikhand recipe also has nuts and saffron in it. It is super rich and has a velvety smooth texture.
Sheera is one of the famous marathi recipes for desserts. Sheera or sooji halwa is very similar to kesari, considering that it also has rava or sooji (semolina) as the main ingredient. There are nuts, cardamoms and a some saffron in it. But the sheera is prepared using milk. Also, there are some bananas in it, which lend the sheera a very fruity fragrance.
Sheera is also prepared on the auspicious occasions such as festivals, birthdays, and as a prashad during Satyanarayan pooja.
As a bit time consuming recipe, it calls for patience because basundi is made by reducing milk. The reduced milk has a rich cream color, to which the saffron adds its golden hue. The flavour of the sugars in the milk that slowly got caramelized while cooking for over an hour is unparalleled to any fancy dessert. The simplicity and rusticness is what makes such Maharashtrian recipes so special. Loaded with nuts, basundi is a must have dessert on Pola or any other festive occasions. Dunk the morsels of hot poori in basundi or sip away on a bowlful after a meal; you can have it any way you like.